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Friday, April 20, 2012

Kathirikai Podi Varuval/ Stuffed Brinjal Fry


Kathrikai Podi Varuval

Ingredients
Purple brinjals/ small eggplants- 8 nos
Mustard seeds- 1 tsp
Urad dal- 1 tsp
Chana dal/ Bengal gram dal- 1 tsp
Curry leaves- few
Oil- 5 tbsp

Podi/ Masala ingredients
Chana dal/ Bengal gram dal- 3 tbsp
Coriander seeds/ Dhaniya- 1 tbsp
Black sesame seeds- 2 tsp
Red dry chilli- 7 nos
Peppercorns- 6 nos
Tamarind- very small piece
Chopped coconut- 1/4 cup
Crispy Brinjal Fry

Method
Dry roast the Podi masala ingredients and grind to coarse powder with less than 1/4 tsp salt. Wash and trim the Brinjal stems and make four slits on the Brinjal without detaching the base. Pat dry the brinjals and stuff the coarsely ground Podi masala powder inside each brinjal, keep the excess Podi masala powder aside. Heat oil in a pan when hot add mustard seeds and allow to crackle, add urad dal, chana dal and fry until browned. Now add the curry leaves, stuffed brinjals and 1 tsp salt, fry until the brinjal turns color. Sprinkle some water on brinjal and cover with lid, simmer for 5 mins and cook until brinjals are done. Once brinjals are done add the rest of Podi masala powder and stir fry until the Brinjal are dry and crisp. Serve hot with steamed rice, sambar and Rasam.
Stuffed Brinjal Fry Dry


5 comments:

Priya said...

Drooling here, wat a super tempting curry..

Shabitha Karthikeyan said...

Lovely Mye !! Looks so good and tempting !!

meeso said...

I'm adding this to Pinterest... Then I'm going to make it!

LivetoEat said...

I have tried quite a few internet recipes for stuffed eggplant and I must say yours turned out the best. Absolutely love the semi-dry masala combo with the moist eggplant. Great palate pleaser!

Annapoorani said...

One of the best recipes I had ever made with brinjal.